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Herb and Coleslaw Salad

Herb and Coleslaw Salad

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This salad recipe is fast, fresh, and full of crunch and flavor, without being full of calories. With a few simple ingredients and endless room to spruce it up, it's a perfect weeknight, last-minute, or anytime meal, side, or starter.


Note: Amounts of olive oil and balsamic can be adjusted to taste, but I like a barely dressed salad, with just enough flavor and without soggy leaves.

Avocado and walnuts are great additions to this salad, to make a heartier meal!


  • 2 Cups herb salad (packed)
  • 1 Cup packed coleslaw mix
  • 1 bunch basil leaves, chopped
  • 1 Tablespoon olive oil
  • 2 Tablespoons balsamic vinegar
  • Salt and pepper, to taste


Calories Per Serving287

Folate equivalent (total)191µg48%

Riboflavin (B2)0.3mg16.8%

Sweet Peppers (yellow, red, and green)

Recipe Notes: We love the addition of whipping cream in this recipe. Many coleslaw recipes only use mayonnaise or sour cream, the whipping cream gives this dish such a creamy flavor. This slaw is delicious on a burger or hotdog too!

If you also like a vinegar-style coleslaw you will love this Old Fashioned Ice-Box Coleslaw. For a twist on a classic, you can always make this delicious Apple Coleslaw.

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Herb-Friendly Recipe: Cabbage Slaw with Basil

This colorful variation on coleslaw is heavy on fiber, vitamins, minerals and basil, a particularly healthy herb. Basil has a strong, sweet flavor with a hint of pepper and contains:

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  • Antioxidants to protect healthy cells from damage.
  • Infection-fighters that target bacteria.
  • Fire-fighters to reduce the inflammation at the root of many diseases.
  • Vitamin C to keep colds from worsening.
  • Calcium and magnesium that work together to keep bones strong.
  • Iron for energy.
  • Potassium to help muscles function and control fluids, minerals and blood pressure.


3 cups shredded green cabbage
½ cup shredded red cabbage
½ cup grated carrots
1 grated Granny Smith apple
1 grated beet
2 teaspoons grated orange peel
1 teaspoon Agave syrup
1 teaspoon celery seeds
2 tablespoons apple cider or red wine vinegar
1 teaspoon Dijon mustard
5 tablespoons of extra-virgin olive oil
2 tablespoons chopped fresh basil
2 tablespoons chopped walnuts (optional)


  1. Put apple cider vinegar, oil, mustard, orange peel, caraway seed and Agave syrup in a jar or salad dressing cruet, and shake to mix.
  2. Place cabbage, carrot, apple, beet and basil in a bowl. Pour salad dressing over the mixture and stir well.
  3. Add salt and pepper to taste. Sprinkle with chopped walnuts, if desired.

Nutrition Information* (Per serving)

Makes 6 servings
Calories: 142
Protein: 1.2 g
Total fat: 11.9 g
Saturated fat: 1.7 g
Cholesterol: 0 g
Total carbohydrate: 9.2 g
Sugar: 6.7 g (0.9 g added sugar)
Dietary fiber: 2.3 g
Sodium: 40 mg
Potassium: 221 mg

*Recipe analyzed without walnuts.

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Serving this vinegar coleslaw

Serve your homemade vinegar coleslaw with veggie burgers, skewers, and any other summer dishes you enjoy. This recipe serves four to six people and can easily be doubled to feed a larger crowd. If you don’t plan on serving this slaw right away, we recommend prepping the vegetables and dressing ahead of time and storing them separately. Then, when you’re ready to serve simply mix everything together and dig in!

Related Video

This recipe is amazing, with one little fault . . . 8 tablespoons of olive oil. I used 4 and it was still a little much, I recommend only three, I used fresh dill, marjoram and basil, with green leaf lettuce and baby greens. Of course a salad is going to wilt with 8 tablespoons of olive oil, this recipe needs to be updated for the 21st century.

Didn't like it at all. The dressing was bland and the dish wilted before I served it. It was a flop

Fabulous salad. I served this to my extended family members, who are not are not exactly salad enthusiasts. They finished two large bowls in no time. The herbs liven it up quite a bit. Be careful, though - it wilts immediately.

Keyword Colon Cleanse Diet, Colon Cleanse Meal, Colon Cleanse Recipe, Detox Salad


  • 1 medium head raw cabbage
  • 3 medium raw carrots
  • 1 small raw beetroot
  • 2 cloves raw garlic
  • 1-2 small hot cayenne peppers optional
  • 1-2 tbsp raw apple cider vinegar unpasteurized "with the mother"
  • 1 small lemon
  • 4 tbsp olive oil unrefined cold pressed extra virgin
  • 2 oz raw hemp seeds
  • Pink himalayan salt to taste




Before you go.

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About This Recipe

Say goodbye to gobs of mayo, and loads of sugar that most coleslaw recipes are loaded with. Instead, we are using vinegar, lemon juice, a small amount of oil, and a touch of honey for sweetness.

"Coleslaw" is a Dutch term meaning "cabbage salad" According to The Joy of Cooking, raw cabbage is the only consistent ingredient in coleslaw and here I am replacing the green cabbage with Brussel sprouts!

However, in my defense, Brussel sprouts are in the cabbage family, so I'm not that out of line. Although most American coleslaw is mayonnaise-based, it's not the case in the rest of the world.

Coleslaw is served in other countries as well, but usually with a vinegar-based dressing, similar to this recipe.You can easily include this recipe into your next St. Patrick's Day menu.

How to make herb potato salad, step by step

As I’ve already mentioned, you don’t need a lot of time to make this simple potato salad. Let me walk you through our method for making our herby potato salad:

Cook the potatoes. We’ve found that for the best texture for boiled potatoes it’s best to add the potatoes whole to cold salted water and then place over a burner. Adding 1 tablespoon of salt to the water helps season the potatoes as they cook. Since we add cook the potatoes whole, we buy the smallest potatoes we can find in the store.

Drain the potatoes and let them sit for a few minutes. When you can easily pierce the potatoes with a fork, drain them. Then set them aside off of the heat so that they can cool off.

Cut the boiled potatoes for the salad. In our photos, you can see that we cut the potatoes into quarters or small bite-sized pieces. You can also slice the potatoes, it’s up to you.

Make the potato salad dressing. Simply whisk lemon zest, lemon juice, red wine vinegar, Dijon mustard, a pinch of salt, pepper, and olive oil together until emulsified and creamy.

Add the dressing to the warm potatoes. At this point, enough time has passed so that the potatoes are no longer piping hot, but they will still be warm. This is a good thing. The warm potatoes will soak up the dressing much better than cold potatoes would.

Stir in herbs and scallions. As a final step, we carefully toss the potatoes with lots of fresh herbs and scallions (a little extra lemon zest is a nice idea, too).

Serve the potato salad warm or set aside and let the potatoes soak up even more of the dressing and serve at room temperature or cold. It’s delicious!

Step 1: Whisk dressing ingredients (water, vinegar, kosher salt, Mexican oregano and crushed red pepper) in the bottom of a large salad bowl.

Step 3: Add cabbage, carrot and onions to dressing and toss to coat. Set aside for 30 minutes and toss again.

Step 4: Serve as a fresh slaw or pile into a canning jar, pressing down to ensure that liquid is equal or higher to the slaw. Cover and let stand at room temperature for 24 hours. Serve or refrigerate and enjoy within one week.

Watch the video: Das köstlichste Rezept für urbanes Hühnchen. Traditionelles Rezept auf Holzfeuer (July 2022).


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